Coconut Flour Pancakes

These Coconut Flour Pancakes are thick and fluffy just the way you expect pancakes to be! They’re packed with fiber, made with minimal ingredients and are the perfect keto pancake recipe!

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What I look forward to most on Sunday (other than sleeping in) is making a batch of healthy pancakes and these pancakes with coconut flour could not be any more perfect. They’re a spin on my delicious keto coconut flour waffle recipe!

Thick, dense and full of flavor, they’re a sure way to satisfy the hunger bug! Packed with three grams of protein and fiber, this healthy keto pancake recipe will be more filling than regular flour based pancakes. They’re low-calorie too!

I enjoy these pancakes using coconut flour with high protein chia pudding, chocolate pudding made with avocado, or a banana protein with cottage cheese!

Pancake with Coconut Flour Recipe

Now for those of you that think pancakes are too complicated to make, this pancake coconut flour recipe is not! They are very easy to make and I’m all about easy well and taking shameless shortcuts when it comes to healthy eating.

As a nutritionist, this is something I help my clients understand. It’s not about being perfect, but planning ahead and taking shameless shortcuts!

I rotate these coconut powder pancakes into my weekly healthy meal planning. I always make a double batch so I can freeze half the batch to eat at a later time. Make breakfast once and eat twice!

It’s those kind of tricks that make it much easier to adhere to a healthy dietary plan. Sometimes you just have to think of solutions on how you can save time with cooking so it’s not taking away too much of your time and feeling like a chore.

Ingredients for Coconut Pancakes

• Coconut Flour
• Tapioca Flour
• Eggs
• Honey
• Vanilla Extract
• Cinnamon
• Baking Soda
• Baking Powder
• Dairy Free Milk
• Hand Mixer
• Bowl
• Electric Griddle

Expert Tips

If you’re challenged making pancakes with coconut flour without having them fall apart when you flip them or having to use a bucket of oil so they don’t stick, use an electric griddle. I highly recommend it! My Mom bought me one a few years ago and it makes pancake making easy and no oil is required.

Nothing sticks to an electric griddle (and coconut flour is notorious for sticking) so you can flip your pancakes with ease. No cooking spray or oil is needed, and you pancakes turn out evenly and smooth on both side. Truly, the best solution for making pancakes! I’ve never looked back.

Final note! Remember when baking with coconut flour (or any gluten free baking) it’s important to measure baking flour the right way. Enjoy the stack!

Want more coconut flour recipes? Try my banana bread using coconut flour, cookies using coconut flour, or brownies with coconut flour next!

5 from 1 vote

Servings: 6 pancakes

Coconut Flour Pancakes

By Megan Olson

Coconut Flour Pancakes are thick, fluffy pancakes packed with fiber, protein and good for you ingredients. Guaranteed fullness and breakfast deliciousness!

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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Ingredients 

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• ▢ 3 large egg whites
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon vanilla extract
• ▢ 2/3 cup unsweetened coconut milk, or milk of choice
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 tablespoon tapioca flour
• ▢ 1/2 cup coconut flour

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Instructions 

• In a medium bowl, combine eggs with honey, milk, cinnamon and vanilla extract with a hand mixer. Blend until eggs are fluffy as clouds 2-3 minutes.
• Next add baking soda, baking powder, tapioca flour and mix with hand mixer just to combine.
• Then fold in coconut flour and stir by hand. Be careful to not over mix as coconut flour is extremely absorbent.
• Heat an electric griddle or skillet to medium heat. If using a skillet spray with nonstick coconut oil spray. Scoop a 1/4 cup of the batter and add to the skillet.
• Cook 3-4 minutes until small bubbles form in the center of the pancakes then flip to cook another 2 minutes until lightly browned on both sides.
• Remove from skillet and place on a baking rack to cool. Repeat for entire batter then devour!

Notes

• Measure the coconut flour the right way to prevent the batter from becoming too dense.
• When baking with coconut flour, you should expect a drier texture compared to grain flours. If it is very dry, then the flour may not have been measured properly or may be expired.
• Eggs and milk should be room temperature for making coconut flour pancakes. If the ingredients are too cold, it will stiffen the batter. 
• Coconut flour does not bake like other flours. You must not over mix the batter or it will absorb the liquid ingredients too much and your pancakes will not turn out. A simple stir or two to combine is enough, don’t over do it!
• You can substitute 2 whole eggs in this recipe. Note this does change the nutritional values of the recipe.

Nutrition

Serving: 1pancake, Calories: 68kcal, Carbohydrates: 9.2g, Protein: 3.3g, Fat: 1.7g, Saturated Fat: 1.3g, Sodium: 169.5mg, Fiber: 3.6g, Sugar: 3.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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